SIMPLY SAMBAR~VADA

South Indian aromas fill the whole house, a whiff of curry leaves here and a speck of sambar masala on the finger...lovely Sunday brunch, leaves everyone satiated for sure, here's how you can make it too...for a different flavor and much easy digestibility I chose mung dal over urad dal for these vadas.

• Mung dhuli dal-1 cup


• Ginger (fresh)-1 inch piece


• Asafoetida- a pinch


• Green chillies-1


• Salt to taste


• Refined oil for deep frying

Soak dal overnight and in the morning it should look like this- isn't it beautiful??

Add the rest of the ingredients with salt and minimal water grind to a thick paste in a coffee blender,

shape into round balls, flatten with wet palms and deep fry carefully Serve dipped in Tangy lemoney sambar...yummmmm

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